Irresistibly Soft & Chewy! Taiwanese Stuffed Moch in Just 10 Minutes 台湾包馅麻薯 |【Rice Killer】

Soft, chewy, and filled with nostalgic flavors—Taiwanese mochi is a classic street snack made from glutinous rice flour and stuffed with sweet peanut or black sesame sugar powder. It’s quick and easy to make at home in just 10 minutes, perfect for sharing with family and friends!
----------------------------------------------------------------------------------------------------------------------🥢
【RECIPE】

Toppings:
(This recipe makes a generous amount—feel free to halve it. Store any leftovers in an airtight container in the fridge.)

A. Peanut Sugar Powder:

1. 50 g roasted peanuts (frozen overnight)
2. 10 g toasted flour *(prevents clumping as peanuts release oil)
3. 18 g white sugar *(use coarse sugar for a subtle crunchy texture)

B. Black Sesame Sugar Powder:

1. 50 g roasted black sesame seeds (frozen overnight)
2. 10 g toasted flour *(same as above)
3. 18 g white sugar *(use coarse sugar for a subtle crunchy texture)
---
Mochi Base:

1. 50g glutinous rice flour
2. 11g tapioca starch
3. 5g sugar
4. 7g (1 tbsp) vegetable oil
5. 80–90g water (or milk, but avoid oat milk as its starch content can affect the texture)
6. A small pinch of salt

---
【INSTRUCTIONS】

1. Prepare Ingredients:
Freeze the roasted peanuts and sesame seeds overnight.
Toast 20 g of flour over low heat for 3 minutes until lightly golden. Let it cool.
2. Make the Peanut Sugar Powder:
Combine peanuts, 18 g of sugar and 10g of toasted flour in a food processor, and pulse briefly until coarse.
3. Make the Black Sesame Sugar Powder:
Follow the same steps as above.
(*Alternatively, you can use store-bought black sesame powder and simply mix it with sugar—no need to add toasted flour.*)
4. Cook the Mochi Dough:
In a nonstick pan, combine all mochi ingredients and mix well until smooth.
Stir constantly over low heat until the mixture becomes sticky and slightly translucent.
Turn off the heat and continue stirring for another minute to achieve a smooth, glossy texture. Use a spatula to pull and stretch the dough to increase its glutinousness. (This takes about 4–5 minutes.)
5. Shape the Mochi:
Lightly grease your hands, work surface, and knife with vegetable oil to prevent sticking.
Transfer the mochi to the work surface and divide it into two portions.
Move each portion to a plate filled with the desired topping and coat thoroughly.
Once coated, cut each portion into bite-sized pieces, ensuring each piece is fully covered with the powder.
6. Assemble:
Arrange the finished mochi in a beautiful dish, sprinkle some extra powder in the center, and add a small wooden fork for that nostalgic touch.

【Tips】
1. The amount of topping is enough for two batches. You can either halve the topping or double the mochi portion. If doubling, use a larger pan to make stirring easier.
2. Mochi tastes best when freshly made—if stored in the fridge, it will harden and lose its soft texture.
3. Leftover topping can be stored in an airtight container in the fridge and used as a topping for toast or yogurt.
4. Soak the pan in water for 20 minutes for easy cleaning.

Enjoy!
Rice Killer
-----------------------------------------以下中文------------------------------
【RECIPE】
蘸料部分：（量比较多，建议减半量用就够了；用不完的密封冷藏保存）
A 花生糖粉：
1.50g烤熟的花生冷冻过夜
2.10g炒过的面粉（花生含油量高，面粉可以防止搅打受热后成坨）
3.18g白糖
B黑芝麻糖粉
1.50g冷冻过的熟黑芝麻
2.10g炒过的面粉（同上）
3.18g白糖
麻薯部分：
1.糯米粉50g
2.木薯粉11g
3.砂糖 5g（建议用颗粒粗一些的砂糖，可以增加不同的口感）
4.油7g 1tbsp
5.水80-90g（或者牛奶，但是不建议用燕麦奶，淀粉含量较高，会影响食谱的比例）
6.1小搓盐

【INSTRUCTIONS】
1.花生和黑芝麻分别冷冻过夜
2.20g面粉用小火炒3分钟，炒至微黄即可，放凉备用
3.在料理机中加入花生，18g砂糖，10g炒面粉，瞬速搅打至粗颗粒，放入容器中备用
4.黑芝麻糖粉的制作步骤同上。*也可以直接购买黑芝麻粉，与砂糖按比例搅拌就好，不用加炒面粉了*
5.不粘锅里倒入麻薯部分所需的全部材料，搅拌成均匀的液体状
6.用不粘锅小火炒至粘稠成团，不断用锅铲拉扯搅拌粉团，直至粉团开始变得有些透明。关火，继续用力搅拌约1分钟，整个过程大约4-5分钟
7.在案板上、手上、刀上都涂点植物油防粘；将麻薯转移至案板上，分成2份
8.再将每一份切成1口大小的小块
9.将切好的小块分别放入盛有2种蘸料的碟子里，用把每块中间都塞入足够的粘粉，并捏合成一个小团子
10.取1个好看的容器，中间放一些粘粉，将包好馅料的mochi团子放在上面，搭配木质小叉子。

【注意事项】
1.这个食谱中蘸料的量可以够使用两次，你可以选择减半，或是加倍麻薯的分量。如果增加麻薯的分量，记得用一个大一点的锅，比较容易搅拌
2.制作好的麻薯尽快吃完，如果放冰箱冷藏会变硬，就不好吃了
3.用不完的蘸料密封冷藏保存，也可以撒在烤土司上或者配酸奶等
4.清洗锅子前泡水20分钟

希望你喜欢~
Rice Killer